Meanwhile, peel and coarsely shred carrots. Stir carrots into beet mixture; simmer 15 minutes longer or until beets and carrots are tender. If not serving same day, cover and refrigerate soup.

ABOUT 1 HOUR BEFORE SERVING:
In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are fork-tender. Drain potatoes; cool until easy to handle.

To serve, peel and dice potatoes. Add lemon juice, sugar, and salt to borscht; heat through. Place diced potatoes in soup bowls and top with borscht.

A Part of Hearst Digital Media
Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.